Finely chop the rosemary, sage and thyme, mix together and set aside. Slice the garlic clove into thin pieces.

Using a sharp small knife, make small incisions all over the beef and push a slice of garlic into each hole until you use up your garlic clove.

Lay out the slices of prosciutto on a board in a line next to each other and slightly overlapping. You should have a ‘sheet’ of prosciutto to wrap the beef in.

Scatter the chopped rosemary, thyme and sage mix all over prosciutto sheet and the beef. Lay the beef at one end of the prosciutto sheet and roll the beef in the prosciutto until enclosed and fully wrapped. Tie with kitchen string a few times and tie once lengthways to ensure the beef and prosciutto is held tightly in place. Place in the fridge to rest for 15 minutes.

Halve your red onion, slice thinly and set aside.

5 minutes before taking the beef out of the fridge, heat the olive oil in a heavy casserole pan on a medium heat. Add the beef and sear on all sides until the prosciutto becomes golden. Remove from the pan and set aside.

Reduce the heat of the pan to low-medium and add the sliced onion, cooking gently for about 6-8 minutes. Once the onion is softened, turn the heat up to medium. Add the red wine and cook for a couple of minutes, then add the can of tomatoes, tomato paste, cinnamon, bay leaf, juniper berries and beef stock. Simmer for about 15 minutes then turn off the heat and season the sauce with salt and pepper.

Add the beef to the casserole pan and turn over in the sauce to coat all sides. Cover with a lid and place in the pre-heated oven. Cook the beef for 15 minutes for rare, 20 minutes for medium rare.

After your preferred cooking time, remove from the oven, take the beef out from the sauce and rest it covered with foil for 10 minutes.

Before serving, remove the kitchen string and slice the beef into 1-2cm slices. Serve the beef slices with some of the sauce and drizzle JOSEPH First Run Olive Oil over the top.

Enjoy with fresh crusty bread and salad/green vegetables or for a hearty side dish, serve with polenta or mashed potato.